Ingredients
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8 ounces (225 g) lobster meatprecooked (fresh lump or frozen, or canned lobster tails, precooked and frozen or fresh and uncooked)
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½ cup (4 ounces/115 g) Butterunsalted
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1 medium tomatocoarsely chopped
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½ cup (4 ounces/115 g) celerychopped
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½ cup (1.3 ounces/40 g) brown or white mushroomschopped
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¼ cup (1.3 ounces/40 g) yellow onionschopped
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¼ cup (1 ounce/30 g) green onionssliced
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1 clove garlicminced
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2 cups (16 fluid ounces/480 ml) bone brothseafood or chicken
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1 tablespoon tarragonchopped fresh
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1 sprigs fresh thyme
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1 bay leaf
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½ teaspoon Sea saltfine
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¼ teaspoon Ground black pepper
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¼ teaspoon cayenne pepper
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1 cup (8 fluid ounces/240 ml) whipping creamheavy
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1 tablespoon apple cider vinegar
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2 to 4 drops liquid stevia(optional)
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¼ cup (2 fluid ounces/60 ml) olive oil
Directions
Yield: 4 servings
Lobster bisque is wonderful for entertaining; it will delight and impress your guests.
Ingredients:
8 ounces (225 g) precooked lobster meat (fresh lump or frozen, or canned lobster tails, precooked and frozen or fresh and uncooked)
½ cup (4 ounces/115 g) unsalted butter
1 medium tomato, coarsely chopped
½ cup (4 ounces/115 g) chopped celery
½ cup (1.3 ounces/40 g) chopped white or brown mushrooms
¼ cup (1.3 ounces/40 g) chopped yellow onions
¼ cup (1 ounce/30 g) sliced green onions
1 clove garlic, minced
2 cups (16 fluid ounces/480 ml) seafood or chicken bone broth
1 tablespoon chopped fresh tarragon
1 sprig thyme
1 bay leaf
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup (8 fluid ounces/240 ml) heavy whipping cream
1 tablespoon apple cider vinegar
2 to 4 drops liquid stevia (optional)
¼ cup (2 fluid ounces/60 ml) olive oil
Directions:
- If you are using frozen precooked lobster tails, defrost the tails by placing them in a colander and running cold water over them. When the tails are defrosted, drain and remove the meat from the shells.
- Melt the butter in a medium saucepan over medium-low heat. Add the tomato, celery, mushrooms, yellow and green onions, and garlic. Cook, stirring occasionally, until softened, 8 to 10 minutes.
- Add the broth and bring to a boil over high heat. Add the tarragon, thyme, bay leaf, salt, black pepper, and cayenne. Lower the heat and simmer for 10 to 12 minutes to allow the flavors to meld.
- If you are using fresh uncooked lobster tails, fill a stockpot about half full with water and bring to a boil over high heat. Add the tails and simmer for 10 to 12 minutes, until they are bright red. Drain and remove the meat from the shells.
- Pour the soup into a blender, add half of the lobster meat, and blend until smooth. Chop the remaining lobster meat, if desired, and set aside.
- Strain the blended soup, then pour it back into the saucepan. Add the cream, vinegar, stevia (if using), and remaining lobster meat. Cook on low for 20 to 25 minutes to allow the flavors to meld.
- To serve, divide the soup between 4 bowls and drizzle each bowl with 1 tablespoon of olive oil.
